Potato Nests

Crispy Hash Brown Cups Filled with Anything from Crab or Caviar to Scrambled Eggs and Bacon

Can hash browns be elegant? Yes, indeed, when you use them to create
Potato Nests. Just line mini muffin tins with the shredded potatoes,
bake and fill.
This is an excellent brunch recipe, special without being difficult. And the nests are baked, not fried!

Make plenty because everyone seems to find room for "just one more" at least twice.

Cover the potatoes with cold water in a medium saucepan. Bring to
a boil over medium heat. Cook them only until half-done; you should be
able to insert a knife but not easily. Remove them from the water and
cool.

When cool, peel the potatoes and coarsely grate them. Gently toss
the shredded potatoes to evenly distribute the cooked and uncooked
shreds.

Brush the muffin tin cups with melted butter. Line the cups with
shredded potatoes, patting into place. (Create a lace effect by letting
some of the shreds lay over the top edge of the muffin cups.) You may
have some potatoes left over; that's okay.

Bake in a preheated 450° oven until golden brown, about 25
minutes. Remove the nests from the oven and let them rest for 5 minutes.
Generously season with pepper.

Using a blunt table knife, remove the potato from the tins
and transfer them to a serving platter. Fill with a dollop of mascarpone
or cream cheese and top with a dollop of caviar.

Make-ahead step:
Half-cook the potatoes the night before. Cool, wrap them tightly, and
refrigerate until the morning. Proceed with the rest of the recipe.